Southern Sweet Potato Casserole

Ingredients:

• 4 medium sweet potatoes (peeled and cubed)
• 1/4 cup unsweetened applesauce (instead of butter for a healthier twist)
• 1/4 cup nonfat Greek yogurt (for creaminess)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup brown sugar substitute (like Stevia or Splenda)
• 1 egg, lightly beaten
• 1/4 cup crushed pecans (for topping)
• 1/4 cup mini marshmallows (optional, or use sugar-free marshmallows)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes or until tender. Drain the water.
3. Mash the sweet potatoes: In a large mixing bowl, mash the boiled sweet potatoes with a potato masher until smooth.
4. Add ingredients: To the mashed sweet potatoes, add the applesauce, Greek yogurt, vanilla extract, cinnamon, nutmeg, salt, brown sugar substitute, and the beaten egg. Mix well until fully combined.
5. Transfer to a baking dish: Pour the sweet potato mixture into a greased 9×9-inch baking dish and smooth the top.
6. Add toppings: Sprinkle the crushed pecans evenly over the top. If using, add a few mini marshmallows on top for a sweet finish.
7. Bake: Place the casserole in the oven and bake for 25-30 minutes, or until heated through and slightly golden on top.
8. Serve: Allow the casserole to cool for a few minutes before serving.